Cooking Steps

1. 

   Step1:Appropriate amount of Flammulina velutipes. Cut off the old part. Disperse it by hand. After washing, drain the water for standby. Soak ginger in laotan, wild pepper in laotan, and pickled cabbage in appropriate amount. Slice ginger in laotan, cut pepper in laotan, squeeze the sour water in laotan, cut the shreds, and put them into plates for standb

2. 

   Step2:A live bass. Knock it out with the back of the knife. Scrape off the scales with the back of the knife. Cut the belly. Take out the internal organs. Be careful not to break the gall. Otherwise, it will be bitter. Dig out the gills at the back of the knife. Cut off the fish head. Shave off the big bones of the fish. Remove the big bones (fish ribs). Cut off the tail. Trim (more beautiful plate). Cut the fish bones into a bowl for use. Slice the slanting knife (45 degrees) out of the fish slices. Put them into a bowl for use

3. 

   Step3:Take another small bowl. Put in ginger slices, onion sections and some cooking wine. Crush them by hand. Squeeze out ginger and onion juice. Add some salt into the bowl filled with fish bones. Scratch. Pour in onion and ginger juice and scratch. Marinate for ten minutes. Add some salt, a small amount of water. Scratch. After scratching, add raw powder, half egg white and a small amount of water. Scratch again. Finally, add a small amount of oil to scratch (to avoid fish slices sticking when they are in the pot)

4. 

   Step4:Heat the pot and pour in the right amount of oil. The next spoon of yellow lantern sauce. Pour in the cut pickled ginger, pickled wild peppers and pickled cabbage. Stir over medium and small heat. Remove the dryness and moisture of the peppers. Stir in the fragrance of the peppers and pickled cabbage. Add in the right amount of high soup after stir frying. Pour in the fishbone and turn to high heat. Add in the right amount of salt and pepper. Cover the pot and boil. Turn to low heat and simmer for 3 minutes. Then drain the rest except fish soup Scoop all the spoons into and out of the bowl. Use chopsticks to shape the head and tail of the fis

5. 

   Step5:Pour in the flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flaming flam.

6. 

   Step6:Finished product drawin